A simple back pocket bread recipe, this farmhouse soft white sandwich bread recipe is one that you can make time and time again. You don't need any special equipment to make this homemade bread recipe, and the whole family will love it.

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soft white sandwich bread on a cutting board

My Farmhouse Soft White Sandwich Bread Recipe

If you asked me what my number one food weakness is and I had to tell you the truth...I would say bread. A good quality white bread or a crusty artisan white bread or heaven help me...focaccia, and I'm done. This bread? Goodbye.

When I was pregnant with the latest little one I would dream about bread. As soon as I was about to take a bite I would wake up. It was the worst. I couldn't have many carbs with him so really...never bread. I was really strict with my blood sugar (best they had ever seen, thank you) and made it through perfectly. But anyways, the point of the story is that I love bread almost more than anything.

And now that we don't just run out to the grocery store anymore, a good back pocket, EASY, soft white sandwich bread recipe is pretty essential. This recipe makes one loaf, but you can double it if you have a larger family. This loaf of bread will last my family of four about a day and a half. That is sandwiches, breakfast toast, and random kids grabbing slices. Not random kids, but kids grabbing random slices...you know what I'm saying.

INGREDIENTS YOU WILL NEED

Nothing fancy here, it's typical soft white sandwich bread ingredients with just a little flair. Don't forget to scroll down to the full printable recipe!

Yeast: Active Dry Yeast
Sugar: Just a little bit, you cannot substitute any kind of alternative sweetener. You can substitute honey.
Egg: This lends a little richness to the dough. If you following a plant-based diet or are vegan you can leave the egg out and add 1 Tbsp more plant butter. Personally, I consider myself a vegan but use eggs occasionally from my own chickens here on the farm. Because I know them and their luxurious lifestyle full of love and treats and hugs, I feel like it's okay.
Butter: I used plant butter but if you are able, you can use regular butter.
Salt: So yum.
Flour: All-purpose flour.

HOW TO MAKE SOFT WHITE SANDWICH BREAD AT HOME

This is the easiest way to make soft white sandwich bread! It rises once as a ball of dough, and then once in a bread pan before baking and you can also put it in the refrigerator until you are ready to use it. Don't forget to scroll down to the printable recipe!

Bloom: Combine yeast, sugar, and water in a liquid cup measure or glass. Let it stand for 5 minutes or so, making sure that the mixture becomes frothy and yeast is activated.
Combine: In the vessel of a mixer fitted with a dough hook* (see notes for alternate method), combine egg, salt, and plant butter. Add yeast mixture.
Knead: Gradually add flour one cup at a time until you reach 3 cups. After that, add 1 Tablespoon of flour at a time until the dough begins to pull away from the side of the bowl. How much you need will be determined by the humidity in your environment. Knead for 5 minutes.

The rest is just lots of waiting.

Rise: Turn the dough out into a greased bowl or Instant Pot** (see notes for methods), cover, and let rise for 1 hour.
Knead: Punch dough down and remove to a floured surface. Using very gentle hands (not typical pounding and folding) fold the dough a few times by pulling it up, gently slapping it down, and folding over again. This is the best video by Richard Bertinet showing his slap and fold technique.
Fold: Gently shape your dough into the length of your bread pan, and roll it up a few times, and place seam side down in the greased bread pan.
Proof: Allow the bread to rise, covered, in a draft-free location that is around 85°F ***(see notes).
Preheat: Preheat oven to 350°F
Bake: Bake for 35-40 minutes covering with foil as necessary.

homemade soft white bread loaf in farmhouse kitchen

YOU SHOULD EAT THIS SOFT WHITE SANDWICH BREAD WITH:

Instant Pot Panera 10 Vegetable Soup (Copycat)
Easy 30-minute Vegetable Soup
Tortilla Soup
Mile High Egg Sandwich
Bolognese Style Lasagna Soup with Vegan Ricotta
A Grilled Cheese never hurt anyone!

Hey- you’ve made it this far, and now we’re BFFs. If you make this soft white sandwich bread, I would love for you to give it a star rating below (scroll down to the comments). P.S. What makes me happiest is hearing from you! Make sure you follow me on Instagram (please tag me!), Pinterest, and Facebook too!

Farmhouse Soft White Sandwich Bread

Author: Amy
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 ½ tsp active dry yeast

2 ½ tsp sugar

1 cup warm water (110°F-115°F)

1 egg

2 Tbsp plant butter (or regular butter)

¾ tsp salt

3 - 3 ½ cups all-purpose flour + more for kneading

Instructions

Bloom: Combine yeast, sugar, and water in a liquid cup measure or glass. Let it stand for 5 minutes or so, making sure that the mixture becomes frothy and yeast is activated.
Combine: In the vessel of a mixer fitted with a dough hook* (see notes for alternate method), combine egg, salt, and plant butter. Add yeast mixture.
Knead: Gradually add flour one cup at a time until you reach 3 cups. After that, add 1 Tablespoon of flour at a time until the dough begins to pull away from the side of the bowl. How much you need will be determined by the humidity in your environment. Knead for 5 minutes.
Rise: Turn the dough out into a greased bowl or Instant Pot** (see notes for methods), cover, and let rise for 1 hour.
Knead: Punch dough down and remove to a floured surface. Using very gentle hands (not typical pounding and folding) fold the dough a few times by pulling it up, gently slapping it down, and folding over again. This is the best video by Richard Bertinet showing his slap and fold technique.
Fold: Gently shape your dough into the length of your bread pan, and roll it up a few times, and place seam side down in the greased bread pan.
Proof: Allow the bread to rise, covered, in a draft-free location that is around 85°F ***(see notes).
Preheat: Preheat oven to 350°F
Bake: Bake for 35-40 minutes covering with foil as necessary.

Equipment

4.5 x 8.5 glass pyrex loaf dish

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Notes

*If you don't have a mixer with a dough hook, simply mix everything in a bowl until a soft dough forms and then turn it out onto a floured surface to knead. Knead for 5-10 minutes.

**In the winter, I always let my dough rise in the Instant Pot using the yogurt setting. In the summer, I simply leave it in a bowl, covered with a dishtowel on the back porch. If it is winter and you don't have an Instant Pot, heat up your oven to the lowest setting and then turn it off. Open the door and let all of the hot air out. Let it cool a bit and then place the bowl of the dough in there covered with plastic wrap.

***In the winter, I warm up my toaster oven and then turn it off. I place the bread pan in the toaster oven covered with plastic wrap for final proving. In the summer, I cover and place it on the back porch.

Nutritional data is based on using 3 cups of flour.

Category: Bread
Method: Bake
Cuisine: North American

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